Balsamic Pesto Tomato Sauce
The taste of marinara sauce made with fresh tomatoes is divine. Finding the time to peel and seed the required tomatoes can be enough to make you buy a jar! I decided to try a new approach which eliminated these tedious steps. The first time I made this, I turned around and bought more tomatoes the very next day so I would have plenty to freeze.
I recommend plum or Roma tomatoes for this recipe as they have fewer seeds than other varieties. In lieu of the traditional herbs, I use pesto (click HERE for my Asiago Pesto Spread recipe) to flavor this sauce. Mouth-watering on pasta, this sauce is perfect on pizza as well!
You gotta love it when something so easy is so delicious!
- 1 1/2 pounds plum tomatoes
- 3-4 garlic cloves, minced
- 3 tablespoons balsamic vinegar
- 1/2 teaspoon kosher salt and freshly ground pepper to taste
- 3 tablespoons olive oil
- 1 tablespoon pesto (I use my Asiago Pesto Spread)
- 1/2 teaspoon sugar
- In a food processor, combine the tomatoes, garlic, vinegar, salt and pepper; process until smooth.
- Transfer the mixture to a saucepan and stir in the olive oil.
- Bring to a boil, then reduce heat and simmer until thickened, about 30 minutes.
- Stir in the pesto and sugar and simmer for another 2-3 minutes.
Pesto Pasta Pizza is one of my favorite recipes using this sauce and my homemade pesto. Click on the photo to see the recipe.
This recipe was shared with Mandy’s Recipe Box.
The Fountain Avenue Kitchen was my grandmother’s kitchen, the kitchen where I first pulled up a stool and watched the magic of turning basic, fresh ingredients into culinary wonders. Through today’s Fountain Avenue Kitchen, I hope to inspire people to try a new recipe, learn a new technique and eat more vegetables and wholesome grains ... but still enjoy a little dessert now and then. Pull up your chair and join me in the Fountain Avenue Kitchen!
Ann…this looks so simple yet so elegant and versatile…I gots to share! xo Ally
Thank you, Ally! You are the best!
Wow, this looks incredible! So vibrant and fresh!
Thank you, Sonali! I keep getting more tomatoes because we eat it before I get the chance to freeze any…and I want some in my freezer: )
OMG!! we had this for dinner tonight Ann and WOWSA!! I made the pesto and sauce last night, came home put sauce on stove, and added the remaining ingredients, cooked some pasta nd voila! Dinner in less than 45 minutes with all the prep done last night. I absolutely love this and can’t wait to make again. I even put some of the pesto spread on bread with a dab of asiago and put in broiler until browned. Absolutely amazing flavors! I will never make pesto any other way and I don’t think I can buy jarred sauce that would compare with this recipe . I am sharing this recipe with friends and singing your praises all over Facebook! I am so glad I found your website.
P.S. if you ever sell those coffee mugs with your design, let me know.
You have officially made my week, Mary Lou! I am thrilled that you are enjoying the recipes and so grateful for your feedback. I need you on my team to get votes for the recipe contest: ) This sauce was one of those happy experiments and is officially my favorite tomato sauce. Great on pizza as well. As for the mugs, a dear friend of mine–who also created my logo–has them on her to do list. One of these days I will get them!
Hi Ann-
I’d like to make the Pesto Sauce for Christmas gifts. How much does your recipe makes? In cups, if possible.
A correctiion, Ann. I meant the Marinara sauce. Judy
This recipe yields approximately 12 cups, Judy. How wonderful that you are making it as a Christmas gift!
http://fountainavenuekitchen.com/basic-marinara/
For those looking for a yield for the recipe on this page, I will measure the next time. For some reason, I neglected to do that before we ate it!!
How much does the Balsamic Pesto Tomato Sauce recipe make? I might do several different things for gifts depending on my energy level! Judy
Just realized that you already explained this so next time you make it, would you measure the amount? Judy
Absolutely, Judy! Sometimes, I immediately use it and then only have a record of the leftovers, if there are any. I will work on this!! This recipe is a smaller batch than the marinara sauce, for sure, but it is really one of my favorites. I usually make it with fresh pesto and vine-ripened tomatoes in the summertime.
My husband and I live at Willow Valley and every year at Christmas, I make something to put outside everyone’s door on our floor before Christmas. Two years ago, I did Cranberry Mustard, last year Applesauce Jam and this year, your Marinara sauce.
For special friends I’m doing “Almost a meal in a bag” with the bag consisting of a jar of Marinara, a small bottle of Strawberry vinaigrette and an eggnong poundcake. For very, very special people, I add a bottle of wine!
It’s fun to see what I can come up with.
Judy, your gifts are wonderful and I am sure they are much appreciated! The “Almost Meal in a Bag” combination sounds delightful. I think you are the special friend: )